Tag: #fish

 Rohu Matar ( Fish curry with Peas)

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No matter how much you grow up and age, the childhood memory of your mom’s cooking is bound to have an influence on you and one could never match up to the same. And my story is no different with her being a great influence in my food journey. Her ability to cook the simplest food tastes best, something I look forward to inheriting from her. Rohu matar is my mom’s recipe, easy to make yet tastes amazing. A healthy recipe with the combination of seasonal vegetable and fish is a perfect treat for a winter brunch.

Ingredients

Rohu fish: ½ kg

Green peas : 100 gms

Onion : 2

Tomato : 1

Curd : 4 tsp

Coriander powder : 2 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Ginger garlic paste : 2 tsp

Green chilli : 2

Mustard oil : for frying

Salt as per taste

Step 1

Grind onion and tomato into a smooth paste. In a bowl take a spoon full of water and add the ginger garlic paste, red chilli powder, turmeric powder and coriander powder and mix well to make a smooth paste.

Step 2

Marinate the fish with garlic paste, turmeric powder, red chilli powder, salt along with a tsp mustard oil and ground masala.

Step 3

Heat mustard oil in a pan and shallow fry the fish.

Step 4

Rohu matar is my mom’s recipe, easy to make yet tastes amazing. A healthy recipe with the combination of seasonal vegetable and fish is a perfect treat for a winter brunch.

 

Once done take it out in an absorbent paper.

Step 5

Heat oil in a pan and add the onion tomato paste along with prepared masala paste and saute until the oil leaves the side of the pan.

Step 6

Add the peas and cook it along with masala for about four to five minutes.

Step 7

Next add the curd and stir them all together for a couple of minutes.

Step 8

Add the required amount of water and let it come to a boil.

Step 9

Gradually add the fried fish into the gravy and cook on high flame for about five  minutes. Add the slit green chilli and switch off the gas.

Step 10

Garnish with coriander leaves and serve it along with steamed rice.

Tip

Fried cauliflower florets and peas is a match made in heaven that combines well with rohu.

 

Prawn Tikka

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A few days back while cleaning my cupboard, l  came across an old cookery book lying unnoticed in the shelf. As I started to turn its pages,    I chance upon few breathtaking kebab recipes and prawn tikka instantly caught my attention and decided to give a try. It turned out to be of intense flavour and unparalleled taste. And so here I am with the recipe since I strongly believe that the only way to treat these hidden treasure is to pass it on and circulate to increase its value. The taste and aroma of prawn tikka will definitely knock you off your feet. I have retained the tail of the prawns to make it crunchy from outside and juicy inside.

Ingredients:

Prawns : 1 kg de-veined

First marinade

Lime juice : 2 tsp

Salt : 1 tsp

Second marinade

Hung curd : 1 cup

Garlic paste : 3 tsp

Ginger paste : 4 tsp

Pepper : 1 tsp

Ajwain : 1 tsp

Cream : 6 tsp

Grated cheese : 6 tsp

Garam masala powder : 1 tsp

Besan : 4 tsp ( dry roasted)

Salt : As required

Butter: For brushing

Step 1

img_20191214_093737-12117428033.jpgMarinate the prawns with salt and lemon juice and keep it aside for at least half an hour.

Step 2

img_20191214_1050191795161153.jpgMix the curd with the rest of the ingredients and give it all a good whisk.

Step 3

img_20191214_1054541615445029.jpgSqueeze the extra moisture from the marinated prawns. Now mix it with the second marinade and let it rest for at least an hour.

Step 4

img_20191214_1321001538611277.jpgPierce the prawn through thin bamboo skewers .

Step 5

img_20191214_1322221818605990.jpgPlace the skewers in the griddle pan at a medium heat for about ten minutes brushing wit the rest of the marinade and melted butter.

Step 6

img_20191214_1335382070806466.jpgOnce done serve it with salad of your choice.

Tip

Do not overcook the prawn as it will become tough and chewy.
soak the bamboo skewers in water for at least half an hour before using it.

 

Tandoori Rohu Fish

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” The more you praise and celebrate your life, the more there is in life to celebrate.”

Birthdays are always special and it is my blogs first birthday. And to tune in with my beloved husband’s birthday, l have a sudden burst of excitement in cooking something new and exciting. Since food is the only gesture I know to express my love and appreciation, I came up with the idea of finger licking grilled fish recipe. It is an extremely easy recipe and can be made any day of the week. Enjoy cooking

Ingredients

Fish : ½ kg ( with bone)

For the marinade

Hung curd : 100gms

Ginger paste : 1tsp

Garlic paste : 1tsp

Tandoori masala powder : 2tsp

Kashmiri red chilli powder : 2 tsp

Carom seed : ½ tsp

Kasoori methi : 1 tsp

Mustard oil : 2 tsp

Chaat masala : 1 tsp

Lemon juice : 1 tsp

Cornflour : 1 tsp

Salt : as per taste

Step 1
Cheating marination
In a bowl mix together Hung curd, Ginger garlic paste, tandoori masala powder, Kashmiri red chilli powder,kasoori methi, carom seed, Mustard oil,chat masala, lemon juice, cornflour and salt.

Step 2
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Add the pieces of fish to the marinade. Gently rub the marinated fish and keep it aside for at least a couple of hours.

Step 3
img_20190707_130121171081842.jpg
Place the fish on the air fryer and let it cook at 200 degree c for about 10 minutes or until done.

Step 4
img_20190707_131341433064881.jpg
Once done brush it with butter.

Step 5
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Serve it with onion rings and lemon.

Tip

Marinate the fish for a longer time so that the fish soaks the flavour evenly.

मलाई पनीर ( Malai Paneer)

Malai prawn (Prawn in creamy sauce)

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It is a no fuss recipe and indeed a perfect flavor bomb for your taste bud. Malai prawn is a flavorful prawn dish and indeed a treat for sea food lovers. It gets its distinct taste from the thick coconut milk that gives it sweet and creamy flavor and also adds richness to its gravy. Pair it up with plain rice to enjoy the creamy coconut milk malai prawn curry.

Ingredients:

Prawn : 1 kg

Onion : 3

Tomatoes : 2 grated

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Pepper corn : 10 to 12

Black cardamom : 1

Green cardamom : 2

Cinnamon : 2 small

Oil : 3 tsp

Salt : as per taste

Coconut milk: 150 ml

For the marination  

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Lemon juice : 1 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Salt : 1/2 tsp

Step 1
img_20190428_103843-1417714619.jpg
Marinate the prawns with ginger and garlic paste, turmeric powder,red chilli powder, salt and lemon juice. Keep it aside and let it marinate for at least half an hour.

Step 2img_20190428_123449-11824543990.jpgHeat oil in the pan and add the whole garam masala. Let it crackle and then add the diced onion. Fry it until golden brown.

Step 3img_20190428_124123-1624973306.jpgAdd the grated tomato, garlic paste,turmeric powder, red chilli powder and salt and mix them all together.

Step 4img_20190428_124651-11186283214.jpgSaute it until the oil leaves the side.

Step 5img_20190428_125525-11186859835.jpgPut the marinated prawns and let it Cook along with the masala for about five minutes.

Step 6img_20190428_125918-1254040012.jpgOnce done add the thick coconut milk along with slit green chillies and bring it to boil.

Step 7img_20190428_130413-11303228559.jpgServe it on a bed of rice and enjoy the flavor of malai prawn.

Tip

Do not overcook prawns as it will turn chewy and rubbery.

Fish Ball

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I have a great fish ball childhood memory . It was indeed a fiesta every time a fish ball was cooked in my mom’s kitchen. And now I cook the same for my children since this is the only form of fish that they relish and enjoy. Fish balls are made with fish boiled in its broth and then deep fried. The only difficult part is removing the bones from the fish. But since the end result is so outstanding that one would definitely forgo the tough part. It is worth every effort you spend making it. Enjoy the fish ball as a snacks or a main course along with tarter sauce or any other chutney of your choice .

 

Ingredients:

Fish : 500 GM’s( Any fish of your choice)

Onion: 2 chopped

Ginger: 1tsp

Garlic : 1tsp

Green chilli : 6

Coriander : chopped

Garam masala powder :1 Tsp

Lemon juice :1 Tsp

Bread crumb : as required

Maida : 2 tsp

Oil : for frying

Salt : as per taste

 

For the broth :

 

Ginger : 1 inch

Garlic :4 to 5 pod

Black cardomom : 1

Pepper corn :8 to 10

Cinnamon stick

Onion :1 roughly sliced

Venigar :1 tsp

Salt : as per taste

Step 1

img_20190228_080732409781023.jpgBoil the fish along with ginger, garlic, black cardamom, pepper corn, onion, salt, venigar and a teaspoon of oil for about 15 minutes.once done let it cool and then debone the fish and mash it.

Step 2

img_20190228_0859241455693405.jpgTake a pan and saute onion, ginger, garlic, green chilli along with salt and lemon juice.

Step 3

img_20190228_09023553300010.jpgOnce done pour it over that fish mash and sprinkle garam masala powder over it.

Step 4

img_20190228_090547953616812.jpgGive them all a nice mix and keep it aside.

Step 5

img_20190228_091142770326697.jpgApply oil in your palam and make balls out of it

Step 6

img_20190228_093426470850511.jpgIn a bowl make a semi thick batter of maida and salt. In a seperate bowl place the bread crumb and keep it aside .

Step 7

img_20190228_0944281301171735.jpgNow dip the balls first in the slurry and then roll in the bread crumbs.

Step 8

img_20190228_201021985178440.jpgPour oil in the pan and deep fry the balls until it turns golden brown and crispy.

Step 9

img_20190228_201923779854681.jpgTake it out and serve with sauce of your choice

Tip

Add a little extra oil while frying the onions as this will keep the fish balls moist.

One can also add pudina leaves to make it even more flavourful.